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the way we do it

Our priority is to use fresh organic produce, dairy, grains and meats.  We begin with the groceries available to us (and that we can afford), preferably at a local farmers market and/or co-op.  Once we have our ingredients, then we either look them up in the index of one of our fave cookbooks, or barge ahead on inspiration.  One thing we are sure of - organic just tastes (feels!) better.  Because we really love food, its all about using wonderful ingredients.

on the trail of the archaic revival

see our blog for arcane notes and snippets from our continuing adventures

connecting food to farming

Its difficult to over-estimate the value of farmers and their endeavors.  Given the importance of their work to our health, they would seem to deserve all our affection and more.  We are encouraged by the recent trend away from big agriculture and monoculture.  The small (and large) organic farms that are cropping up all around the world are making life better for their communities, and maybe for all of us.  Organic meat, cheese, wine and beer are also making inroads to modern life.  Sometimes the word 'conscious' comes up in place of organic:  this word denotes the sense of personal responsibility that may lead to a better future.

contact us

We welcome your input, comments, submissions and suggestions.  If you have questions about a recipe, life in northern california or kung-fu cooking, we would be happy to answer them. 
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black pepper turnips & green garlic

turnips are abundant on the farm in the spring and fall.  we created this recipe last may when the green garlic was plentiful & here we are again at the peak of the season.  this dish is full of the subtle flavors of spring. 


2 turnips -peel, slice into large matchsticks (roughly 2” x 1/2” x 1/4”)
2 heads green garlic -rough chop stems and cloves or 1 head reg. garlic -rough chop
1 tbl oil
1 tbl butter*
1 tbl ume plum vinegar
1 tbl nama shoyu or tamari
pepper -fresh ground


Heat a pan to med-high heat, add turnips and green garlic, dry saute for a few minutes, shaking the pan.  when turnips and garlic start to brown, add butter and oil, continue to saute turning down heat only if the butter gets too hot.  once the garlic and turnips brown and crisp add the ume plum vinegar and shoyu.  turn heat to med and saute for a few more minutes. remove from heat  top w/ fresh pepper and serve!

*substitute olive oil to make it vegan